If fall was a baked good, it would be these vegan pumpkin snickerdoodle scones. Pumpkin, cinnamon, brown sugar, and maple in each bite. Fluffy and tender with a crisp cinnamon sugar exterior. The pumpkin spice glaze deepens the pumpkin notes and adds just enough sweetness to take these from a special breakfast to a decadent dessert.
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Vegan pumpkin snickerdoodle scones ingredients
- Almond flour: adds a slightly sweet, nutty flavor and creates a softer and lighter scone.
- Oat flour: provides structure and balances the lightness of the almond flour.
- Arrowroot flour: helps bind the dough and gives the scones a less dense texture. Tapioca flour works as a 1:1 substitute.
- Brown sugar: adds warmth and a slight molasses note that pairs well with the pumpkin and cinnamon.
- Baking powder: helps the scones rise and stay fluffy.
- Salt: balances the sweetness and ties the flavors together.
- Cinnamon: essential to the snickerdoodle flavor profile.
- Pumpkin purée: use canned pure pumpkin, not pumpkin pie filling. This is what gives the scones their moisture and adds to the fall flavors.
- Maple syrup: adds natural sweetness and deepens the brown sugar, cinnamon, and pumpkin.
- Apple cider vinegar: reacts with the baking powder to help the scones rise.
- Vanilla extract: adds warmth and depth.
Cinnamon sugar topping:
- Cane sugar and cinnamon are combined and sprinkled generously over the dough before baking. This is what gives the pumpkin snickerdoodle scones a crisp exterior, similar to a true snickerdoodle.
Optional pumpkin spice glaze:
- Vegan powdered sugar, a dash of pumpkin pie spice, and a splash of plant milk whisked together. Drizzle over cooled scones.
How to make vegan pumpkin snickerdoodle scones
1.Prep
Preheat the oven to 350°F. Line a baking sheet with parchment paper and drizzle with a scant teaspoon of oil.
2. Mix
Add all dry ingredients to a medium mixing bowl and stir until combined. Add all wet ingredients directly to the dry and stir until a dough forms. The dough will be sticky thanks to the pumpkin.
3. Shape
Add the dough to the parchment paper and form into a circle (roughly the size of a dinner plate) about 1–2 inches thick with lightly oiled or damp hands. The scones rise only slightly so the shape you form is close to the shape they come out.
4. Sprinkle and cut
Combine the cinnamon and sugar in a small bowl and sprinkle generously over the dough. Cut into 6–8 triangles. Do not separate after cutting.
5. Bake
Bake for 25–30 minutes or until the edges are golden brown. Remove and let cool for 5–10 minutes. If adding the glaze, whisk ingredients together and drizzle over cooled scones.
Tips
- Pack the flour: Scoop the measuring cup directly into the flour and press firmly to remove any air. Loosely measured flour will leave the dough too wet.
- Oiled or damp hands: The dough is sticky. Lightly oil your hands or dampen them before shaping to prevent the dough from sticking to you.
- Don't flatten too much: The scones only rise a bit so keep the circle about 1–2 inches thick. Too flat and you'll end up with thin, dense scones.
- Use a sharp knife: Make clean, minimal cuts without dragging the knife back and forth. You can leave the cracks for a rustic look or smooth them out before baking.
- Don't separate after cutting: Leave the triangles close together on the parchment paper. This helps the scones rise.
- Cinnamon sugar sticking: If you're not using oil, brush the tops with plant milk before sprinkling the cinnamon sugar. This helps it stick and prevents the tops from drying out.
Substitutions and variations
- Arrowroot flour: tapioca flour works as a 1:1 substitute.
- Brown sugar: coconut sugar can be used but its texture is slightly drier and adds a slight caramel flavor. If using, add an extra splash of maple syrup or a tablespoon more of pumpkin purée to level out the dryness.
- Apple cider vinegar: lemon juice works as a substitute with a slight flavor variation.
- Pumpkin purée: use pure canned pumpkin, not pumpkin pie filling. Pumpkin pie filling is pre-sweetened and spiced and will throw off the texture and flavor of this vegan pumpkin scone recipe.
- Cinnamon glaze: swap the pumpkin pie spice in the glaze for cinnamon for a simpler variation.
- Extra spice: add ½ teaspoon of pumpkin pie spice directly to the dough for a deeper fall flavor.
Storage and reheating gluten-free pumpkin scones
These pumpkin snickerdoodle scones are best fresh out of the oven but can be stored unglazed and enjoyed later.
- Room temperature: store in an airtight container for 2–3 days.
- Fridge: store in an airtight container for up to 3–4 days. The texture will soften slightly but they reheat well on a griddle, in a toaster oven, or in the oven.
- Freezer: freeze in an airtight container for up to 2 months. Thaw at room temperature before serving. Add the glaze after thawing, not before freezing.
More fall recipes
- Vegan Apple Cranberry Pecan Muffins
- Gluten-Free Vegan French Toast with Aquafaba & Apples
- Vegan White Chocolate Oatmeal Cranberry Cookies
📋 Recipe
Vegan Pumpkin Snickerdoodle Scones
Equipment
- medium sized mixing bowl
- measuring cups and spoons
- baking sheet + unbleached parchment paper
- sharp knife
- small bowl for cinnamon sugar and glaze
Ingredients
- 2 cups blanched almond flour, packed
- ½ cup oat flour, packed gluten-free
- ¼ cup arrowroot flour
- ¼ cup brown sugar, packed
- ½ teaspoon sea salt
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- ½ cup pumpkin purée
- ¼ cup pure dark maple syrup
- 1 tablespoon raw apple cider vinegar
- 1 teaspoon vanilla extract
Cinnamon sugar topping
- 1 tablespoon cane sugar
- ⅛ teaspoon cinnamon
Pumpkin spice glaze, optional
- ¼ cup vegan powdered confectioners sugar
- 1 teaspoon plant-based milk
- few dashes pumpkin pie spice
Instructions
- Prep: Preheat the oven to 350°F. Line a baking sheet with parchment paper and drizzle with a scant teaspoon of oil.
- Combine dry, then add wet: Add all dry ingredients to a medium mixing bowl and stir until combined. Add all wet ingredients directly to the dry and stir until a dough forms. The dough will be slightly sticky.
- Shape: Add the dough to the parchment paper and form into a circle roughly the size of a dinner plate, about 1–2 inches thick, with lightly oiled or damp hands. The scones rise only slightly so the shape you form is close to the shape they come out.
- Sprinkle and cut: Combine the cinnamon and sugar in a small bowl and sprinkle generously over the dough. Cut into 6–8 triangles. Do not separate after cutting.
- Bake: Bake for 25–30 minutes or until the edges are golden brown. Remove and let cool for 5–10 minutes. If adding the glaze, whisk ingredients together and drizzle over cooled scones.
Notes
If you made these pumpkin snickerdoodle scones, drop a comment below and let me know your thoughts (and if you tried it with the glaze or kept it simple).
xo, Morgan
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